Easter Egg Cake Pops
Make Easter Egg Cake Pops: bake, chill, dip in colorful candy melts, and decorate for a festive, handheld treat.
Ingredients
- 15.5 oz package yellow cake mix (or flavor of your choice)
- 5.5 oz plain fat-free Greek yogurt
- 3/4 cup plus 2 tablespoons water
- 2 large egg whites
- 1 teaspoon vanilla extract
- baking spray
- 48 ounces Wilton colored candy melts (20 oz used total, calculated in n.i*)
- sprinkles
Instructions
Step 1: Preheat and Prep the Cake Pop Pan
Preheat the oven to 350°F and lightly spray the cake pop pan with baking spray so the little spheres release cleanly. This is a quick, practical step—spraying the cavities and setting the oven warms both your equipment and your mindset for the next, more hands-on stages.
Step 2: Combine Wet and Dry into a Smooth Batter
In a large mixing bowl combine the yellow cake mix with the Greek yogurt, water, egg whites and vanilla. Beat just until the batter is homogeneous and thick enough to hold shape when piped; you want a glossy, slightly dense batter with no lumps, smooth texture and a pale yellow color.
Step 3: Transfer to a Pastry Bag and Pipe
Spoon the batter into a pastry bag or a large zip-top bag with the tip snipped off. Pipe the batter into each prepared cavity, filling gently and wiping any excess from the rim so the spheres bake evenly. A tidy rim now saves you fiddly trimming later.
Step 4: Bake, Rotate, Rest and Release
Bake the piped batter about 18 minutes, rotating the pan once halfway for even browning. Let the pan rest five minutes before opening so the spheres hold their shape, then release the little cakes onto a wire rack to cool slightly—this is the moment the batter becomes cake, with matte golden domes and springy crumb.
Step 5: Trim Seams and Chill the Cake Balls
Using scissors or a small knife, trim the seam from each baked ball so they look uniformly round. Arrange them on a tray and refrigerate about 45 minutes so the centers firm up; chilling is crucial for a clean, shiny coating later because a cold core keeps melted candy from soaking in.
Step 6: Melt Chocolate and Ready the Skewers
Gently melt white candy melts in a small microwave-safe bowl according to package directions, stirring frequently for a smooth, pourable gloss—no scorching. Have bamboo skewers ready; when dipped briefly in the melted chocolate then pushed into a chilled cake ball the chocolate acts like glue and sets the skewer firmly into the cake.
Step 7: Skewer, Dip, and Repair the Hole
Insert the end of each skewer into the chocolate then into the cake ball, dip the ball to fully coat it in glossy candy, and set it on wax paper or a wire rack to harden. To conceal the skewer hole, dip the exposed skewer tip into the melted chocolate and dab it into the small hole to fill and smooth the surface.
Step 8: Decorate While the Coating Is Wet
Before the coating fully hardens, top some pops with confetti sprinkles, and drizzle others with contrasting melts to create crisscross patterns—this is where playful pastel color and textural contrast come alive. Let everything set until the coating is matte-hard.
Step 9: Assemble into a Basket for Serving
Arrange the finished Easter egg cake pops in a shallow white wicker basket lined with bright green grass-like filler, grouping colors for pleasing contrast and leaving a couple on the surface to show off sprinkles and drizzles. Present them upright and varied, with one or two slightly forward so the soft crumb and glossy shell are both visible to the viewer.
Notes
- Chill the cake balls thoroughly before dipping to prevent the coating from soaking in.
- Use a zip-top bag as a pastry bag substitute for piping batter.
- Add a small amount of vegetable oil to stiff candy melts to smooth them if needed.
- Store in an airtight container and bring to room temperature before serving.
- Test one pop first to check coating temperature and thickness.